Polenta bread from Tartine Bread by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on May 24, 2020

    This was my favorite bread yet from the book. The texture after adding wetted polenta is almost silken. The sunflower seeds add texture and bursts of flavor. The ferment is subtle but balanced with sweetness. With salted butter this bread eclipses most anything you can get even from a serious bakery.

  • RosieB on March 05, 2015

    I made ths bread and it was so wet I was sure it was going to be a failure. I decided to bake it anyway. When I put it in my dutch oven the dough did not hold its shape and spread over the base of the dutch oven. After the covered period of cooking I was suprised to find the dough had risen. After completing the cooking it looked pretty good although not the traditional boule shape. We cut into it a straight away and it was a bit sticky but after leaving it for a few hours it had dried a lot. The final loaf was moist and tasty.

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Reviews about this recipe

  • Lisa Is Cooking

    One of my resolutions for 2012 is to keep trying with the very-wet category of bread dough. I’ve been open about my inability to bake ciabatta with a fabulous, holey structure.

    Full review